Last week, The Philosopher brought home several pints of fresh blueberries. I can remember buying five-pound boxes of blueberries from Michigan during our stint in Indiana. Those were spectacular. After filling the freezer with quart-sized bags, we would enjoy them year-round. Blueberry pie, blueberry pancakes, and blueberries on the morning oatmeal. The blueberries we get in Colorado come from California, but this latest batch was just as colorful and sweet.

So I had a sudden hankering for blueberry muffins.

I’ve been reading about arsenic levels in rice, especially brown rice, which is bad news for those of us with a gluten sensitivity. Most gluten-free baked goods and flour mixes are made from primarily rice flours. I wanted to make my muffins with something other than rice flour, so I settled on Bob’s Red Mill Gluten-Free All Purpose Baking Flour, which you can find in many run-of-the-mill grocery stores (not just Whole Foods or specialty markets). I don’t normally like baked goods made from bean flours, and this particular flour mix combines garbanzo bean, fava bean, and sorghum flours. But by mixing in a little millet four, I mitigated the bean taste. The muffins turned out light and fluffy.